Name: No-Bake Gingerbread Cheesecake Cups
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/3 cup brown sugar; 2 tbsp molasses; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves (optional); 1 tsp vanilla extract; 1 cup heavy cream (or 2 cups whipped topping); 1 1/2 cups crushed gingerbread cookies or gingersnaps; Optional toppings: whipped cream, more crushed cookies, cinnamon, festive sprinkles

Jump to Recipe·Leave a Review

No-Bake Gingerbread Cheesecake Cups are the perfect festive treat when I want something sweet, creamy, and spiced for the holidays—without turning on the oven. Layers of crushed cookies and a smooth, spiced cheesecake filling make these cups feel indulgent and fun, all with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it captures all the cozy holiday flavors of gingerbread in a cool, creamy dessert that’s quick and easy to make. There’s no baking required, and I can prep it ahead of time, making it perfect for holiday parties, potlucks, or just a cozy night in. It’s portioned into individual cups, which makes serving a breeze—and cleanup even easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Brown sugar
Molasses
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves (optional)
Vanilla extract
Heavy cream or whipped topping
Crushed gingerbread cookies or gingersnaps (for the base and topping)
Optional toppings: whipped cream, more crushed cookies, cinnamon, or festive sprinkles

Directions

I start by beating the softened cream cheese, brown sugar, molasses, vanilla, and all the warm spices together until smooth and fluffy.
In a separate bowl, I whip the heavy cream to soft peaks (or I use whipped topping for a shortcut), then gently fold it into the cream cheese mixture until fully combined and creamy.
I spoon or pipe a layer of crushed gingerbread cookies into the bottom of small serving cups or jars.
I add a layer of the cheesecake mixture on top, then repeat if I want to make it layered.
I chill the cups for at least 1 hour to let them set and allow the flavors to meld.
Just before serving, I top with more crushed cookies, a swirl of whipped cream, and a sprinkle of cinnamon or festive toppings.

Servings and timing

This recipe makes about 6 to 8 individual cups, depending on the size of the servings. It takes about 15 minutes to prepare, plus 1 hour to chill. It’s a perfect make-ahead dessert for busy holiday schedules.

Variations

I sometimes use crushed graham crackers or Biscoff cookies if I don’t have gingerbread cookies.
For a stronger gingerbread flavor, I add a bit more molasses or an extra pinch of cloves.
I layer in caramel sauce or chocolate chips for a fun twist.
I make it dairy-free by using vegan cream cheese and coconut whipped cream.
I serve it in mini jars or shot glasses for cute party portions.

storage/reheating

I store the assembled cheesecake cups in the fridge, covered, for up to 3 days. They’re best served cold and don’t need reheating. I add any whipped topping and garnishes just before serving so they stay fresh and fluffy.

FAQs

Can I make these ahead of time?

Yes, I often make them a day ahead and keep them chilled until ready to serve. They hold their shape and flavor really well.

Can I use store-bought whipped topping?

Absolutely. It’s a great shortcut and still gives the cheesecake mixture that light, creamy texture.

What if I don’t have gingerbread cookies?

I use gingersnaps, graham crackers, or even Biscoff cookies. Any spiced cookie will work.

Can I make this into one big cheesecake instead?

Yes, I press the cookie crumbs into a pie dish as a crust, spread the filling over it, and chill as usual. It slices beautifully once set.

How do I keep the cheesecake mixture smooth?

I make sure the cream cheese is fully softened before mixing. That helps avoid lumps and gives a creamy, velvety texture.

Conclusion

No-Bake Gingerbread Cheesecake Cups are one of my favorite holiday desserts—festive, easy to make, and full of warm, spiced flavor. They’re great for parties, gifts, or a cozy treat for myself. With no baking involved and endless ways to customize them, these cheesecake cups are a sweet way to celebrate the season.

No-Bake Gingerbread Cheesecake Cups

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

No-Bake Gingerbread Cheesecake Cups are festive, creamy individual desserts layered with crushed spiced cookies and a smooth gingerbread-spiced cheesecake filling. These easy holiday treats require no oven and are perfect for parties, potlucks, or make-ahead desserts during the busy season.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes (including chill time)
Yield: 6–8 cups
Category: Dessert, No-Bake
Method: No-Bake, Mixing
Cuisine: American, Holiday
Diet: Vegetarian

Ingredients

8 oz cream cheese, softened
1/3 cup brown sugar
2 tbsp molasses
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves (optional)
1 tsp vanilla extract
1 cup heavy cream (or 2 cups whipped topping)
1 1/2 cups crushed gingerbread cookies or gingersnaps
Optional toppings: whipped cream, more crushed cookies, cinnamon, festive sprinkles

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, beat cream cheese, brown sugar, molasses, vanilla, cinnamon, ginger, nutmeg, and cloves (if using) until smooth and fluffy.
In a separate bowl, whip the heavy cream to soft peaks. Gently fold it into the cream cheese mixture until well combined. (Or use whipped topping for a shortcut.)
Layer crushed cookies into the bottoms of serving cups or jars.
Spoon or pipe the cheesecake mixture on top. Repeat layers if desired.
Chill in the refrigerator for at least 1 hour to set.
Before serving, top with whipped cream, crushed cookies, cinnamon, or festive sprinkles.